By Rachel Wilhelm
Is there a dish that says Ireland more than colcannon?
The traditional Irish dish consists of mashed potatoes made with either kale or cabbage and is so well-loved that even has a song written about it. No, really!
Well, with St. Patrick’s Day right around the corner, what better recipe to prepare for your family and friends? Try this recipe our recipe developer Rachel cooked up a tasty new colcannon dish just for you!
This recipe combines the classic Irish staple potato with an added mix of cauliflower and white beans, giving it more fiber, protein and nutrients, while having fewer carbs. But don’t worry, you won’t be sacrificing taste with this combo! You can use either cabbage or kale. Cabbage is a more classic colcannon ingredient, but she uses kale as a slightly healthier substitute here. We won’t skimp on butter or flavor in this dish, so we’ll make it healthier where we can.
Using local and organic ingredients will make this (and any other recipe for that matter) even tastier! Try using our organic great northern beans in this recipe. However, if you can’t get ahold of a jar, our original style will work just as well.
This can be a wonderfully hearty and filling St. Patrick’s Day dish on its own, but Rachel paired her’s with roasted brussell sprouts and a crusty baguette. Yum!
- 3 medium sized Yukon Gold potatoes (about 1 lb.)
- 1 medium head of cauliflower
- 1 large bunch of kale, washed, stemmed and chopped
- 1/2 cup of heavy cream
- 1/2 cup of whole milk
- 6 Tbsp. of unsalted Irish butter (we love Kerrygold)
- 1 1/3 cups of Randall Organic Great Northern Beans
- 4 cloves of garlic, peeled and minced
- 1 bunch of chives, finely chopped
- kosher salt
- freshly ground black pepper
- olive oil
- Cover potatoes in a small pot with water seasoned with salt. Bring to a boil then reduce heat and simmer, uncovered, for thirty minutes or so. When potatoes are done you should be able to pierce easily with a fork. Drain and let cool before peeling.
- Coarsely chop cauliflower florets into pieces. Steam until tender, about 15 minutes.
- Drain the jar of white beans, rinse, and add to a small pot with 2 Tbsp of butter. Warm over medium until heated through, then transfer to a food processor. Add cauliflower to beans into food processor. Mix until blended smoothly, adding a Tbsp. of milk or two if needed for texture. Set aside.
- While potatoes are cooking, melt 3 Tbsp. of unsalted butter in a large saucepan over medium heat. Add garlic, stirring constantly, until fragrant and beginning to brown. Add the chopped kale and cook, stirring often, until wilted and bright green. Stir in milk and cream and bring everything to a simmer.
- Slice your peeled potatoes and add to kale mixture, mashing coarsely as you go. Add in the white bean mixture, most of the chives, and continue to mix until everything is evenly blended, add a splash of olive oil if desired. Season with salt and pepper.
- Transfer colcannon to individual ramekins, bowl, or serve on the side, sprinkle with remaining chives, and serve warm with a pat of butter nested in the center.
Meatless Monday is so much more appealing when incorporating this tasty dish featuring Randall Great Northern Beans.